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KMID : 0380619880200060868
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Korean Journal of Food Science and Technology
1988 Volume.20 No. 6 p.868 ~ p.872
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Studies on the Oxidative Stability of Pinenut Oil
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Abstract
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The oxidation behaviour of Pinenut(Pinus Koraiensis S & Z) oil during storage were studied. And the oxidative stability of different oil samples by refining stage were also measured. The oil in whole pinenut or mashed pinenut was very stable during the storage at 35℃ for 10 weeks however, the oxidation rate was enhanced when pinenut oil was extracted and isolated from nut cake. On the other hand, crude oil was most stable and the highly purified pinenut oil was least stable, with other samples being intermediate in stability. The changes of fatty acid composition of various pinenut oil samples during storage were also discussed.
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